Such a delicious, hearty dish like pilaf can be prepared not only with meat, but also with chicken hearts. It is not difficult to prepare it and is suitable for both lunch and dinner.
It is necessary
- • 8 medium-sized carrots;
- • 6 onion heads;
- • 300 g of long-grain rice (you need to take parboiled);
- • salt and seasoning of cumin;
- • 1 kg of chicken hearts;
- • vegetable oil;
- • 1 liter of filtered water (500 ml for making hearts, and another 500 ml for the pilaf itself);
- • 5 garlic cloves.
Instructions
Step 1
The first step is to prepare the chicken hearts. They should be rinsed very well under running water and any blood clots, if any, removed. Then all the hearts need to be cut in half with a sharp knife.
Step 2
Peel the carrots and then rinse them thoroughly in running water. After that, you need to cut into strips, and quite thick. Remove the husks from the bulbs and rinse them in cold water. Then the onion is cut into small enough cubes.
Step 3
For cooking, you need a cauldron with a capacity of 5 liters. It must be put on fire. Pour oil into the cauldron and after it heats up, pour the chopped onion. It should be stewed for about 8 minutes, until its color turns golden.
Step 4
Then hearts are poured into the cauldron. Salt them, mix everything thoroughly and simmer for 7 minutes.
Step 5
After the hearts give juice, put the carrots in the cauldron, add salt and seasoning cumin. Then add the freshly boiled water (vegetables should be covered with it) and wait until it boils again. Reduce heat to low and close the cauldron tightly with a lid. After a quarter of an hour, check the dish for salt, and then cook for another half hour.
Step 6
Rinse the rice grits well and spread in an even layer over the hearts. Pour boiling water into the cauldron (water should cover the rice on the finger). Cook pilaf over high heat until rice appears, then reduce heat to medium.
Step 7
Peel the garlic cloves, wash them and stick them into the groats. Then you need to close the cauldron tightly and cook the pilaf for 10 minutes. Reduce heat to low and simmer for another quarter of an hour. Delicious pilaf is ready.
